Spicy, no-ferment edamame dosa recipe! A healthy, protein-rich dosa recipe that you can relish with jaggery.
After the dill leaves dosa, the next dosa recipe that I am going to share is the edamame dosa. It is yet another green color dosa but a different flavor for sure.
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No-Ferment edamame dosa
This edamame dosa is a no-ferment dosa recipe, and the soaking time is also minimal. You can soak the ingredients in the afternoon, grind them in the evening, and make delicious dosa for dinner. This dosa doesn’t even require a side dish, but you can very well enjoy it with sides of your choice.
It’s a protein-rich dosa recipe, thanks to the edamame beans. I haven’t used urad dal or fenugreek seeds in this recipe. It’s just rice and edamame beans, but I did add some cumin seeds and dried red chilies for the flavor.
Edamame
Edamame beans are green in color, and it’s immature soybeans or fresh soybeans. Like green peas or the Indian broad beans, they are inside the green pods, and we remove those and enjoy them. Growing up, I have enjoyed only soy chunks, but I started using dried soybeans and edamame after coming to the US. I make soybeans, curry, sundal, or other gravies with edamame.
I get the frozen beans. They are either sold shelled or with the pods. Make sure you shell them and thaw them before using them in any recipe.
Let’s get straight into the ingredients and the edamame dosa recipe.
Ingredients required
Idli rice and edamame – I have used equal idli rice and edamame measures. And I haven’t experimented with this recipe with other rice varieties. Frozen edamame works fine and makes sure to shell them, and I bought it to room temperature.
Cumin seeds and dried red chilies – I have used cumin seeds and dried red chilies to spice up the dosa batter. I soaked it along with the rice and edamame and blended them all.
Apart from these ingredients, we need water to grind the batter, salt, and oil to prepare the dosa.
Please check the recipe card for the exact measure and recipe notes for variations.
Side dishes for this dosa
With the addition of cumin seeds and dried red chilies, the dosa is delicious on its own without any sides. You can relish it with butter or ghee. Use vegan ones if you are following a vegan diet. You can also serve it with jaggery. I served it with sambar and jaggery.
Dietary specifications
The batter and the dosa are naturally vegan and gluten-free. If you are not particular about the vegan diet, you can use ghee to prepare the dosa and serve with ghee.
Like any other dosa, edamame dosa is best when enjoyed hot. I won’t recommend making this dosa ahead and storing it. Prepare the batter well ahead and make the dosa as required.
How to make edamame dosa
Rinsing and soaking
- Rinse the rice 4 to 5 times until the water runs clear. Make sure the edamame is thawed and at room temperate. Now add the rice, edamame, dried red chilies, cumin seeds and, add sufficient water and soak for atleast 4 to 6 hours.
Preparing the batter
- Pic1 – After 6 hours, drain the water. Add ¼ cup of water to the blender and add the edamame and rice into the mixer jar. I made the batter in one shot and did not divide it into batches as I went with a small quantity.
- Pic 2 – I used my Blendtec, used the batter setting, and ground the batter for 60 seconds, and in between, I added ¾ cup of water.
- Pic 3 – Transfer the batter to a bowl and rinse the mixer jar with ¼ more cup of water and add it to the batter. Add salt and mix well.
- Pic 4 – Overall, I used 1.25 cups of water to prepare the batter. The water measure depends upon the rice quality. Make sure the batter is in the pouring consistency. No fermentation is required. You can make the dosa right away.
Make the edamame dosa.
- (Pic 1)Heat a well seasoned cast-iron pan, and when it is hot, reduce the heat to medium-low. Take a spoon/ladle full of batter and pour it on the pan. Slightly spread it and do not make it too thin or spread as we do for regular dosa. Spread some oil around the edges; ½ tsp should be sufficient.
- (Pic 2) Cover it with the lid and let the edamame dosa cook in the steam. It usually takes approx 60 to 75 seconds. The timing is approx; make sure the top side is well cooked.
- (Pic 3)When the top part is fully cooked, loosen the edges, flip the dosa, and cook for 30 to 45 seconds.
- (Pic 4) Now flip the dosa and remove it from the pan. Similarly, make the dosa with the remaining batter and serve hot with jaggery or other sides of your choice.
VVK Tip – I highly recommend covering and cooking the dosa. If you cook the dosa uncovered, it will dry out, cracks will form, and the dosa won’t be soft.
Recipe notes
- I made this dosa without any onion or garlic. But you can add two to three shallots when making the batter. Or you can add chopped onion on top of the dosa as we do for uthappam.
- You can skip the cumin seeds and add shallots, red chilies, or green chilies.
- I have mentioned the water measure I used; please adjust as required. The amount might vary as per the rice and lentil’s quality.
- Adjust the salt and dried red chilies to taste.
Explore other dosa varieties
PS: If you try this edamame dosa, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.
📖 Recipe
Edamame Dosa
Equipment
- Blender like Blendtec
- Tawa or Griddle
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 1 cup idli rice
- 1 cup edamame I used frozen, shelled ones
- 1 tsp cumin seeds
- 2 dried red chilies or to taste
- 1 tsp salt
- 1.25 cups water or to taste
- 6 tsp oil divided, to make the dosa
Instructions
Rinsing and soaking
- Rinse the rice 4 to 5 times until the water runs clear. Make sure the edamame is thawed and at room temperate. Now add the rice, edamame, dried red chilies, cumin seeds and, add sufficient water and soak for atleast 4 to 6 hours.
Preparing the batter
- Pic1 – After 6 hours, drain the water. Add ¼ cup of water to the blender and add the edamame and rice into the mixer jar. I made the batter in one shot and did not divide it into batches as I went with a small quantity.
- Pic 2 – I used my Blendtec, used the batter setting, and ground the batter for 60 seconds, and in between, I added ¾ cup of water.
- Pic 3 – Transfer the batter to a bowl and rinse the mixer jar with ¼ more cup of water and add it to the batter. Add salt and mix well.
- Pic 4 – Overall, I used 1.25 cups of water to prepare the batter. The water measure depends upon the rice quality. Make sure the batter is in the pouring consistency. No fermentation is required. You can make the dosa right away.
Make the edamame dosa.
- (Pic 1)Heat a well seasoned cast-iron pan, and when it is hot, reduce the heat to medium-low. Take a spoon/ladle full of batter and pour it on the pan. Slightly spread it and do not make it too thin or spread as we do for regular dosa. Spread some oil around the edges; ½ tsp should be sufficient.
- (Pic 2) Cover it with the lid and let the edamame dosa cook in the steam. It usually takes approx 60 to 75 seconds. The timing is approx; make sure the top side is well cooked.
- (Pic 3)When the top part is fully cooked, loosen the edges, flip the dosa, and cook for 30 to 45 seconds.
- (Pic 4) Now flip the dosa and remove it from the pan. Similarly, make the dosa with the remaining batter and serve hot with jaggery or other sides of your choice.
- VVK Tip – I highly recommend covering and cooking the dosa. If you cook the dosa uncovered, it will dry out, cracks will form, and the dosa won’t be soft.
Video
Notes
- I made this dosa without any onion or garlic. But you can add two to three shallots when making the batter. Or you can add chopped onion on top of the dosa as we do for uthappam.
- You can skip the cumin seeds and add shallots, red chilies, or green chilies.
- I have mentioned the water measure I used; please adjust as required. The amount might vary as per the rice and lentil’s quality.
- Adjust the salt and dried red chilies to taste.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Edamama dosa is so unique and like the fact that it is no ferment dosa. It was filling dinner and thanks for sharing the recipe.
Thanks :-)
Great dosa recipe. I love to make no ferment dosa with beans as they are rich in protein. The color and flavor of this dosa are great!
Thanks Radha.
Interesting use of edamame in dosa. Shall try it out sometime.
Thanks :-)
Edamame in a Dosa sounds very innovative – needless to say it must be super delicious and healthy.
Yes it is. Thanks :-)